Nettle Risotto and Spring Salad Recipes
Explore the freshness of spring with B.C.-inspired recipes: Nettle Risotto and Spring Salad, featuring wild leeks and goat cheese.
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Ingredients
- 6-7 cups vegetable stock
- 4 tbsp butter
- 4 tbsp extra-virgin olive oil
- 4 shallots, minced
- 4 cloves garlic, minced
- 2 cups Arborio rice
- 1⁄2 cup Jackson-Triggs Sauvignon Blanc
- 1⁄2 cup nettle pesto (recipe below)
- 1 cup nettle leaves, picked and cleaned
- 1⁄2 cup leek greens, sliced
- 1⁄2 cup Salt Spring Island goat cheese
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